Rhubarb and straw­berry crum­ble

By Jane Bax­ter, River­ford Field Kitchen. Taken from the River­ford Farm Cook Book (Serves 4) 2-4 rhubarb stalks, cut into slices 2cm thick 1 pun­net straw­ber­ries, hulls re­moved, large ones cut in half 165g plain flour 50g soft light brown sugar 150g rolled oats 125g un­salted but­ter Place the rhubarb in a deep pie dish. Toss the straw­ber­ries with a ta­ble­spoon of the flour and add to the rhubarb. Sprin­kle half the sugar on top. Put the oats, but­ter and re­main­ing sugar and flour in a food pro­ces­sor and pulse un­til the mix­ture starts to come to­gether. Spread the crum­ble over the fruit and bake in an oven pre­heated to 180°C/Gas Mark 4 for 35-40 min­utes, un­til the rhubarb is ten­der and the crum­ble is browned. Serve with clot­ted cream.